Bollini 'Barricato 40' Chardonnay

Attributes:
Producer:

Bollini
Region:

Trentino, Italy
Varietal:

Chardonnay
Bottle Size:

750 ML

2005: WineSpectator Rating: 81
Body:

medium body
Complexity:

simple
Flavors:

apple, clove, honey, peach, pineapple, toast

2004: WineNews Rating: 88
Acidity:

clean, fresh

2003: WineSpectator Rating: 83
Acidity:

tart
Body:

light, medium-bodied
Flavors:

apple, honey, mint
Fruit:

good fruit

2003: Tastings Rating: 87
Acidity:

tart
Body:

medium-bodied
Compliments:

tasty
Flavors:

apple, pear, pineapple

2003: WineNews Rating: 88
Texture:

round

1999: WineSpectator Rating: 83
Flavors:

apple

1999: WineSpectator Rating: 83
Acidity:

clean
Body:

medium-bodied

1996: WineSpectator Rating: 84
Complexity:

opulent

Food Matches:
Herbs & Spices: Ginger
Pasta & Grains: Pasta with Pesto
Sauces: White Wine Sauce
Spicy Food: Asian, Sushi
Vegetables: Pumpkin Soup

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.

Torres 'San Valentin' Parellada Catalunya

Attributes:
Producer:

Torres
Region:

Catalunya, Spain
Varietal:

Parellada
Bottle Size:

750 ML

Food Matches:
Cheese: Goat Cheese
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Sardines, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi Rolls
Fruits & Nuts: Almonds, Quince
Herbs & Spices: Ginger, Pepper (black, white, green)
Red Meat: Proscuitto & Serrano Ham
Sauces: Lemon Sauce, White Wine Sauce
Spicy Food: Empanadas, Mexican & South American, Serrano ham stuffed w/creamy spinach & shrimp
Vegetables: Greek Salad, Tomato

Willi Schaefer 'Graacher Domprobst' Riesling Auslese

Attributes:
Producer:

Willi Schaefer
Region:

Mosel-Saar-Ruwer, Germany
Varietal:

Riesling
Bottle Size:

750 ML

2005: WineAdvocate Rating: 97
Acidity:

fresh
Flavors:

apple, pineapple, spices, vanilla

2005: WineAdvocate Rating: 92
Acidity:

fresh
Aromas:

floral
Flavors:

apple, spice, vanilla
Fruit:

sweet

2005: WineAdvocate Rating: 94
Flavors:

apple, citrus, honey, melon, red currant, spice, spices
Fruit:

concentrated, juicy

2005: Tanzer Rating: 92
Complexity:

rich
Flavors:

mineral, peach, pineapple, spice, strawberry
Texture:

creamy

2005: Tanzer Rating: 91
Complexity:

rich
Texture:

delicate, unctuous

2005: Tanzer Rating: 90(+?)
Acidity:

fresh
Body:

light
Complexity:

rich
Compliments:

elegant
Flavors:

apricot, honey, lemon, lime, nuts, spicy

2004: WineSpectator Rating: 92
Body:

light
Flavors:

apricot, citrus, rhubarb

2004: WineSpectator Rating: 90
Acidity:

clean
Compliments:

elegant

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Strudel, Caramel, Cheesecake, Linzer Torte
Fish or Shellfish: Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Fruits & Nuts: Cherries
Herbs & Spices: Cayenne, Chili Powder, Cilantro, Coriander
Pasta & Grains: Spaetzle or Dumplings
Poultry & Eggs: Roast Turkey, Spicy Chicken Dishes
Red Meat: Liver, Pate or Liver, Pork, Red Meat Cajun Style
Sauces: Soy Sauce, Spicy Sauce, White Wine Sauce
Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
Vegetables: Asparagus, Avocado, Cabbage, Cauliflower, Chile Peppers, Jalapeno and other hot peppers

Mosel-Saar-Ruwer:

(MOH zel zar ROO ver)—This dramatically beautiful region of western Germany produces exceptional white wines from the Riesling grape. Among the lightest in Germany, these wines usually contain less than 10% alcohol and they are generally delicate, fresh, and bursting with flavor. With its flowery tastes and aromas, Mosel Riesling is a great wine to drink in the spring. Look for the words “Erzeugerabfüllung” or Gutsabfüllung,” which indicate that the wine was estate bottled and not mass-produced.


Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Pumpkin Cheesecake

Rated

Ingredients

1-1/2 cups graham cracker crumbs
3 tbsp plus 1 cup sugar
1 tsp ground ginger
6 tbsp unsalted butter, melted
1-1/2 lb. cream cheese, at room temperature
1 ¾ cup canned pumpkin puree
1 tsp finely grated orange zest
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
6 whole large eggs, lightly beaten

Preparation

Preheat an oven to 325°F. Position a rack in the middle of the oven. Cover the outside (bottom and sides) of a 9-inch springform pan with heavy-duty aluminum foil, shiny side out. Butter the inside of the pan and set aside.

In a bowl stir together the graham cracker crumbs, 3 tablespoons sugar and the ginger. Stir and toss together while gradually adding the melted butter. Continue to stir and toss until well mixed. Press the crumb mixture evenly over the inside of the pan to reach 1-3/4 - 2 inches up the sides. Chill for 30 minutes.

Place the room temperature cream cheese in a large bowl. Using an electric mixer set on medium speed, beat until no lumps are visible. Cream cheese should be light and fluffy. Slowly add 1 cup sugar while continuously beating; occasionally scrape down the bowl sides. Add the pumpkin, orange zest, cinnamon, cloves and nutmeg and beat until smooth. Add the eggs, a little at a time, beating well after each addition and scraping down the bowl sides. Using a rubber spatula stir slowly to dispel some of the air bubbles.

Pour the batter in the prepared pan and smooth the surface until it is flat. Bake until the top is lightly puffed all over, 60 - 70 minutes. The center may be slightly underset but it will firm up during cooling. Cool on a wire rack, then remove the foil and pan sides and refrigerate overnight. Before serving, you may want to carefully slip the chilled cake off the pan bottom and onto a large, flat serving plate, if you have one.

Yield

Serves 8 to 12

Cook Time

Prep Time: 45 mins.
Cook Time: 60 mins.